Tuesday, October 1, 2013

Hungarian mushroom soup

Upon my arrival to the US, one of the most shocking foods I was served was goulash. The goulash of the US has nothing to do with the goulash of Hungary. We do not put pasta, cheese and ground meat in goulash. Nor do we prepare a tomato-based sauce. The goulash of Hungary is heavily seasoned with Hungarian paprika. In addition to paprika, sour cream, dill, onions and garlic are some basic, common ingredients in Hungarian food. So, while the Hungarian mushroom soup sold everywhere was totally unfamiliar to me, it at least contained several of the classic Hungarian flavors. So, I gave it a shot. It wasn't half bad.

16 oz mushrooms
3 tbsp butter
2 large onions
2 tsp dried dill weed
1 tbsp paprika
1 tbsp soy sauce
2 cups chicken broth
1 cup milk
3 tbsp flour
1 tsp salt
2 tsp lemon juice
2 tbsp finely-chopped parsley
0.5 cup sour cream

Melt the butter and saute the onions with the salt until softened. 

Add the mushrooms and cook for 5 minutes.

Stir in paprika, dill, soy sauce and broth. Simmer for 15 minutes.

Whisk the milk with the flour, pour into the soup and bring to a boil. Simmer for 15 more minutes. 

Add the black pepper, lemon juice and sour cream. Heat together and stir in parsley. Serve warm.

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